Baked Potatoes With Corn And Crema Mexicana Recipe

Ingredients for Baked Potatoes With Corn And Crema Mexicana

• Baking Potatoes
• Cumin Seed
• Jalapeno
• Fresh Cilantro
• Fresh Lime Juice
• 1/4 teaspoon salt
• 1 cup frozen corn
• Garlic Clove
• Mexican Crema

How to Make Baked Potatoes With Corn And Crema Mexicana

1. Preheat oven to 375°F (190°C).
2. Pierce 4 large russet potatoes with a fork. Bake for 1 hour, or until tender when pierced with a fork.
3. While potatoes bake, prepare the corn mixture: In a small skillet, toast 1 teaspoon cumin seeds over medium heat for 1 minute, or until fragrant.
4. Add 1 tablespoon olive oil to the skillet. Add 1 cup frozen corn and cook for 2-3 minutes, until heated through.
5. In a medium bowl, combine the cooked corn, toasted cumin, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, 1 jalapeño pepper, minced (remove seeds for less heat), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. Stir well to combine.
7. Once potatoes are cooked, let them cool slightly.
8. Split potatoes lengthwise and spoon about 1/4 cup of the corn mixture into each potato.
9. Top each potato with 1 tablespoon of crema mexicana (or sour cream) and enjoy!